Adobo Chipotle Chicken Bowls

Orginal Author: Marzia / Little Spice Jar

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Typical Yield: 4-5 servings

Ingredients

    Chicken and Marinade:
    • 1½ pounds boneless, skinless chicken (thighs, breasts, or tenders)
    • 1-2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)
    • 1½ tablespoons red wine vinegar
    • 1 tablespoon honey
    • 3 tablespoons olive oil
    • 2 small garlic cloves, minced
    • ½ teaspoon onion powder
    • ½ teaspoon dried oregano
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    Corn Salsa:
    • 1 (16-ounce) bag frozen corn
    • ⅓ cup red onion, finely chopped
    • 1 large poblano pepper, charred, peeled, and finely chopped
    • 1 jalapeño pepper, finely minced
    • ¼ cup cilantro, chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon lime juice
    • Salt, to taste
    For Serving:
    • 2½ cups prepared rice, quinoa, or grains
    • Lime wedges
    • Cilantro
    • Sliced avocados

Instructions

  1. Prepare Marinade: Mince the chipotle peppers and combine with adobo sauce, red wine vinegar, honey, olive oil, minced garlic, onion powder, dried oregano, salt, and black pepper in a jar. Shake or whisk to combine.
  2. Marinate Chicken: Place the chicken in a dish and pour the marinade over it. Allow it to marinate for at least 30 minutes, ideally up to 4 hours.
  3. Char Poblano Pepper: Char the poblano pepper over an open flame or under the broiler until the skin is blistered. Place in a bowl, cover, and let sit for 10 minutes. Peel off the skin and finely chop.
  4. Prepare Corn Salsa: Microwave the frozen corn until defrosted and slightly warm. In a bowl, combine corn, red onion, chopped poblano, minced jalapeño, cilantro, lemon juice, lime juice, and a pinch of salt. Stir to combine and refrigerate until ready to serve.
  5. Cook Chicken: Heat a grill pan over medium-high heat. Cook the marinated chicken for 8-10 minutes, flipping halfway, until it reaches an internal temperature of 160°F. Remove from heat and let rest for 10 minutes before slicing or dicing.
  6. Assemble Bowls: In serving bowls, add a base of prepared rice or grains. Top with sliced chicken, a scoop of corn salsa, and sliced avocados. Garnish with lime wedges and cilantro.
ProTips:

For added flavor, char the corn before adding it to the salsa.

Adjust the number of chipotle peppers based on your heat preference.